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Roasted vegetable pasta salad with penne, feta, peppers, zucchini, tomatoes, and basil served in a shallow white bowl.
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5 from 1 vote

Roasted Veggie Pasta Salad

Roasted Veggie Pasta Salad with golden caramelized zucchini, bell peppers, red onion, and burst cherry tomatoes tossed with short pasta, crumbled feta, and fresh basil, finished with a drizzle of balsamic glaze. Ready in 40 minutes, works warm or cold.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: roasted vegetable pasta salad, roasted veggie pasta salad, vegetarian pasta salad with feta
Servings: 6
Calories: 242kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups short pasta penne, fusilli, or bowties
  • 1 zucchini chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion cut into wedges
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ cup crumbled feta or goat cheese
  • ¼ cup fresh basil chopped
  • 2–3 tablespoons balsamic glaze store-bought or homemade
US Customary - Metric

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Toss chopped veggies with olive oil, oregano, garlic powder, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes until golden and tender.
    Colorful zucchini, peppers, tomatoes, and red onion shown before and after roasting on a parchment-lined baking sheet.
  • While veggies roast, cook pasta according to package directions. Drain and rinse under cold water.
    Penne pasta cooking in a large pot before being lifted from the water with a round wire strainer.
  • In a large bowl, combine cooked pasta, roasted veggies, crumbled feta, and fresh basil.
    Cooked penne, roasted vegetables, feta, and basil arranged separately before being tossed together into a colorful pasta salad.
  • Drizzle with balsamic glaze just before serving and toss gently.

Notes

  1. Single layer on the baking sheet: Crowded vegetables steam instead of roast. Use 2 pans if needed. Caramelization is the whole point.
  2. Rinse the pasta: Cold water rinse after draining stops the cooking and removes surface starch. Always do this for a room temperature or cold pasta salad.
  3. Balsamic glaze at the end: Add just before serving so you keep the visual impact of the drizzle. Store bought is completely fine. Homemade balsamic glaze takes 10 minutes and keeps for weeks.
  4. Feta after the vegetables cool slightly: Very hot vegetables will melt the feta into the salad. Slightly warm is fine.
  5. Make ahead: Hold back the basil and balsamic glaze and add both right before serving. The salad gets better as it sits.
  6. Taste before serving: A little extra salt or a squeeze of lemon can make everything pop.
  7. Add chickpeas: Roast alongside the vegetables for extra protein and crunch.
  8. Leftovers: Up to 3 days in the fridge. Add a fresh drizzle of balsamic glaze before serving leftovers.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 152mg | Potassium: 346mg | Fiber: 3g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 1mg
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